Lager or Ale?

[lxskllr]

Eh?

There isn't a single lager that I could think of that I would actually miss.

Yea. I like lagers, but I could easily go the rest of my life without another one.

 

[TheVrolok]

Ales, hands down.

 

[vi edit]

Hefe and dunkels are lagers.

The good ones are cask or bottle conditioned making them ales.

 

[ElFenix]

The good ones are cask or bottle conditioned making them ales.

wat

 

[dougp]

Hefe and dunkels are lagers.

Hefes are top fermented

 

[vi edit]

wat

Cask/bottle conditioning isn't a requirement for an ale, but show me a bottle condtioned lager in the US. A huge portion of of wheats and dunkels are bottle conditioned here...that's the yeast you see caked in the bottom of their bottles.

 

[SirStev0]

Ales hands down.

Technically you should include the third style of beer: Wild Yeasted or Belgian or Monk Beer.

Ales are still better, but for completeness sake.

 

[ElFenix]

Cask/bottle conditioning isn't a requirement for an ale, but show me a bottle condtioned lager in the US. A huge portion of of wheats and dunkels are bottle conditioned here...that's the yeast you see caked in the bottom of their bottles.

bottle conditioning does not an ale make.

 

[vi edit]

bottle conditioning does not an ale make.

No it doesn't but nearly all bottle conditioned beers are ales.

And nearly all wheats/hefe's/dunkels I drink are bottle conditioned.

 

[ElFenix]

No it doesn't but nearly all bottle conditioned beers are ales.

And nearly all wheats/hefe's/dunkels I drink are bottle conditioned.

ok, but that's not what you said.


anyway, i like doppelbock and schwarzbier too much to give up lagers, and trippels too much to give up ales, so i, too, will choose death.

 

[broon]

Ale in summer, Lager in winter.

So you prefer maybe Guinness Extra Stout on a 90 degree day and a Dos Equis while you're watching the snow fall?

 

[Born2bwire]

Hefes are top fermented

Whoops. I forgot. I was confused because they also will refer to the dark wheat beers as dunkels too. But it has been my recollection that most dunkels are lagers.

 

[broon]

A helles is fermented at ale temps using a lager yeast.

 

[Drako]

Both

If it is hot, Lager

Cold, Ale

 

[Born2bwire]

A helles is fermented at ale temps using a lager yeast.

:hmm:

So now they are just trying to confuse me.

 

[KMFJD]

Ale ftw

 

[qliveur]

Ale.

I like lagers, too, but not as much.

 

[BladeVenom]

Ales hands down.

Technically you should include the third style of beer: Wild Yeasted or Belgian or Monk Beer.

Ales are still better, but for completeness sake.

Lambics would still be ales though, correct?

 

[destrekor]

Stout = ale
Porter = ale
Belgian abbey style = ale
wheat/dunkel = ale
ipa = ale

yeh....ales rule

Well, you have one one that list that definitely does not deserve to be in the company of the others.

IPAs. :shudder:
I can't do them. But typically, I can't do anything hoppy.

I've rarely looked at the beer family kingdom as ale and lager. I've always looked at it as Barley and Hops. Many hops over barley/malt? I feel like I'm drinking something that belongs in a household surface cleaner, one IPA even tasted like what I imagine pinesol might taste like. (yes, I've tried more than one. two to be exact. Dogfish head's 60 minute IPA was indeed the better of the two (the other being Columbus Brewery's IPA - aka pinesol), because it wasn't gag-inducing, but it wasn't enjoyable either.
But many barleys over hops? omg yes please. and moar. moar!dammit I say right meow! :biggrin:

Sorry, I like malted barleys. Dark wheats I do like too, but lighter wheats, like Blue Moon and ShockTop, nuh uh.

Though, wait... is Summer Ale a wheat? I know there are a few Sam Adams wheat beers, can't remember which ones actually are. Their seasonals confuse me sometimes, I like most of them, but I feel like I never can tell exactly what I'm consuming in their beers. Their odd, the palate feel to me rarely matches much else. Summer Ale is probably one of my favorite beers, particularly because when it's available is precisely the time I like it. :biggrin:
Summer I do like lighter beers, though it is still somewhat heavy so I just don't gulp it as quickly, and it getting "warm" isn't a concern for slow drinking, it hardly gets room temp before I finish but I like it getting about... as a guess, probably 45º is my preferred beer temp. After hard work in the summer, I do highly enjoy even Bud Lights ice cold. And a Summer Ale is a great beer after hardware ice cold, though the last half will usually be my normal preferred temp anyway.

Unless I'm drinking to get to a certain level and doing so quickly, then beers will rarely be enjoyed at the right temp, since bars never serve them that way. Which might be good, because if it's my preferred temp I'll drink it even faster. I think I only drink slow because beer often starts too cold imho. I might have drinking problems if it was easy to get a full beer and always served at the right temp.

But yeah, even good malty beers can be ruined (imho) by the inclusion of a lot of rich hops, or the wrong type.

 

[broon]

Lambics are ales. They were originally made by storing open fermenting vessels in the attics allowing wild yeast to get into the brew to ferment it. This yeast is specific to the region in Belgium and the process cannot be duplicated.

 

[broon]

Well, you have one one that list that definitely does not deserve to be in the company of the others.

IPAs. :shudder:
I can't do them. But typically, I can't do anything hoppy.

(snip)

But yeah, even good malty beers can be ruined (imho) by the inclusion of a lot of rich hops, or the wrong type.

That's why there are so many types...because everyone's tastes are different. I prefer the hops over malt. Arrogant Bastard and Ruination IPA by Stone are two of my favorites.

 

[Iron Woode]

I don't care.

Just give me some decent beer and I will be happy.

 

[zinfamous]

Lambics are ales. They were originally made by storing open fermenting vessels in the attics allowing wild yeast to get into the brew to ferment it. This yeast is specific to the region in Belgium and the process cannot be duplicated.

eh, that's a lie perpetrated by the Cantillon brewery.

Yeast is everywhere. leave some milk out on the stove and you'll get yogurt in a few days.

say, why does that fruit on your counter start smelling a little acrid after a few days? that's natural fermentation.

It's a myth that keeps them relevant. BUT, they make awesome, awesome lambics. it's a cool place to visit, too.

 

[Mike Gayner]

I like beer.

 

[zinfamous]

I like beer.

do you guys have beet beer?

:hmm: